'wine pairing' on Serious Eats

Cooking spaghetti and meatballs, baked ziti, shrimp scampi, or Fettuccine Alfredo for dinner? Don't leave your glass empty! We asked our crew of sommeliers from around the country for their wine-pairing advice. More

In chilly weather, many folks crave robust red wines, but not of us all eat a ton of meat. A nice juicy steak might be the perfect foil for Cabernet or Tempranillo, but what options do we have in the vegetarian zone? Are there certain red wines that are especially veggie-friendly? Certain ingredients that can help vegetarian dishes work well with bolder wines? More

It's New Year's Eve, and your guests are about to come tumbling in. You set out bowls of salty snacks and a grand platter of cheeses. There's creamy white chèvre, a Stilton, some Brie, nutty aged Gruyère, tangy Vermont cheddar, and a splurge-worthy chunk of 4-year Gouda. It's time to start popping corks. There's Champagne, of course, and let's see—what else? What wine goes best with all those cheeses? More

We asked sommeliers from around the country for their pairing recommendations for your holiday roast, whether it's roast beef with horseradish cream, a perfect prime rib, or an elegant crown roast of pork. More

It's worth picking up a few bottles now so you're not stuck with just the choices at your grocery store when you go to get that last-minute stick of butter. (Who are we kidding...more like that last-minute 10 sticks of butter.)
Here's our holiday wine pairing advice—our picks for the best wines to drink with crab, porchetta, ham, lamb, beef, duck, and goose. More

Crisp, clean white wines are a classic way to bring out the delicate complexity of just-shucked oysters. But there are more unusual options that work well, too, which can be fun if you're feeling like casting aside tradition to taste something new. More

Fall is chill-in-the-air season, football season, tailgate season, and the season when we start craving belly-warming, slow-cooked food. That means we're eating a lot of chili these days, particularly the Food Lab's awesome 'Best Chili Ever'. But what's the best wine to drink with the best chili ever? We asked 13 sommeliers for their drink-pairing advice. More

While we love acorn and butternut squash, sweet potatoes and gourds of all shapes, versatile pumpkin is an easy fall favorite. When thinking about wine pairings, it doesn't have to be all sweet and spice to make things nice: crisp, dry style wines also get along well with pumpkin. More

Whether you're navigating a wine list or plotting an evening of BYO (or ordering delivery and opening what's in the fridge), choosing wine that will taste good with Indian food is quite a pairing predicament. We asked sommeliers from around the country for general wine recommendations for an Indian meal, and also specific picks for a few of our favorite dishes. More

Cinsault's spice, reminiscent of peppercorn and cardamom, and its bright red fruit does well with grilled vegetables, grilled pork, and grilled chicken. But the wine also loves the creamy, distinctive flavors of a mild Thai curry. More

The brightness of Willamette Valley Pinot Blanc means it goes well alongside shellfish, or grilled swordfish, but the rich flavors mean it's great with egg dishes and pasta with a little lemon or grated parmesan. More

This time of year, it's easy to feel like you should always be grilling. Got fava beans? Asparagus? Throw them on the grill. Chicken? Who roasts anymore? But grilling adds a layer of flavor to food, and the best drink accompaniment will be different than if you prepared these ingredients another way. We asked 14 sommeliers for advice on the best wines to pair with grilled food. More

What's for dinner? Steak? So you'll be opening a bottle of red wine, right? Well...not necessarily. Grilling some fish tonight? Wait a second before you uncork that Sauvignon Blanc. We asked 13 top sommeliers about that old rule suggesting red wine with meat and white with fish. More

When people ask me about why riesling seems so trendy right now, my first answer is that it's delicious, and my second answer is that it's delicious with food. There isn't heavy oak or heavy alcohol to stand in the way of a happy match, and the wine tends to have a delicious herbal and mineral character that makes it a particularly fantastic partner for seafood. Want to try for yourself? What's for dinner tonight? More

I'd like to dispel the myth that those who think about what beverages will go best with their food are snobs, that thinking about pairing is only for people who hold their pinkies up when they drink tea. As food lovers, we think about pairing all the time. More